The “make it boozy” option at the Union Market mainstay lets customers choose from house-made syrups that get swirled with Trickling Springs Creamery vanilla ice cream, soda, bitters, and two ounces of whichever spirit has their number.

“Long waiting times for food, server will only say it will arrive ‘momentarily.'”

The Greek menu is much smaller than that of its Arlington counterpart with more of an emphasis on “mains” than mezze.

The majority of the menu is meant for groups, with shareable plates like “social dips.”

Make it a double.

Danny Meyer is eliminating gratuities at his restaurant group in favor of paying employees a wage. Why some D.C. restaurants are considering it, too.